Food 11 Dec 2006 10:45 am
My new bread recipe
start out with a sponge:
3 cups whole wheat flour
2 packets of regular yeast (not quick rise)
1 T. honey
2 1/2 cups warm water
Soak for as little as 20 minutes or as long as 12 hours. Put it in a BIG bowl; you will mix your dough, knead, and this sponge rises all in this bowl.
After the rise time, add:
1/2 cup or so honey or mollasses
1/4 c. oil
1/4 c. milk
2 cups unbleached white flour (or wheat but use the unbleached for the kneading flour)
2 T. vital gluten
1 t. sea salt
Stir in (I use a sturdy silicone spatula). Dough will be sticky. Gradually work in about another 2 cups flour, depending on the type you use. Switch to a plastic pastry scraper (flexes). I use this because I don’t like getting my hands in sticky dough. Dough will rapidly get smooth and elastic. When it is, knead a few more times with your hands (I do this just to rejoice in it’s beautiful feel at this point!). Divide in half and place in a greased loaf pan. Makes 2.
Let rise until double and then bake at 375 until hollow and golden.
on 11 Dec 2006 at 10:06 pm 1.Sarah K. said …
Thanks! Maybe I will try it tomorrow.
on 07 Sep 2007 at 10:47 am 2.Sixgunsue said …
Hey Tia, looks like you got it goin on!
My husband makes our bread, he learned from his mom who learned from her mom and dad. I can make bread but he’s better so we team effort. We use whole wheat or sometimes whole and a little unbleached.
Soo you will, if not already, be deciding which type of wheat, hard red? hard white etc. It’s all about taste.
You may want to save up for a Nutrimill. they are really good and they don’t overheat the wheat killing nutrients. They can also be turned of mid gring without damaging the machine.
another thing we LOVE is our Bosch mixer.hands down the best mixer for lotsa bread! Sue